Sriracha and Spam Fried Rice
Fried rice was a breakfast staple at my friend Phi Nguyen’s house, one that I gladly devoured every chance I had. His mom is an amazing cook, and it was in her kitchen that I first discovered the joy of Sriracha. Though cleverly disguised as nothing more than a simple serving of fried rice with a few red dots flecking the surface, this dish is a feat of culinary mastery that opened my eyes to a bold new world of flavor.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
In a small bowl whisk together the Sriracha and soy sauce. Reserve.
Step 2
Heat a large nonstick or cast-iron skillet or wok over very high heat until it is rocket hot. Add 1 tablespoon of the oil to the skillet and let it heat up until it begins to shimmer and wrinkle, 10 to 15 seconds. Toss in the SPAM and corn and cook until the meat begins to brown, 3 to 5 minutes. Add an additional tablespoon of oil to the pan, and heat for 10 seconds. Add the rice, stirring to coat each grain with oil. Stir-fry for 3 minutes.
Step 3
Move the rice mixture toward the outer edges of the pan, creating a “well” in the center. Add the remaining tablespoon of oil to the center of the pan, and heat until it shimmers, 10 to 15 seconds. Add the eggs and garlic, stirring feverishly. Cook until the eggs are cooked through, then drizzle the Sriracha/soy mixture over the rice. Toss everything together to combine, cooking for an additional 30 seconds or so.
Step 4
Mound the rice into bowls, garnish with Sriracha and green onions, and serve immediately.
IN DEFENSE OF SPAM
Step 5
Spam is a guilty pleasure for me. I’m a big proponent of foods in their natural state, less processed, the whole nine yards. But there is something about Spam that I can’t seem to escape, especially in my fried rice. If you ever find yourself near a Hawaiian BBQ restaurant, order the SPAM musubi, and you’ll understand.
Step 6
Mrs. Nguyen uses a Chinese-style sausage in her rice, and you can certainly substitute in your favorite variety if SPAM isn’t your thing. Or, if you’re going the vegetarian route, firm tofu or tempeh works just as well.
